Happy New Year

Monday - Spinach Quiche

Tuesday - Pot Roast

Wednesday - Pizza (with left over pot roast)

Thursday - White Chili

Easy Spinach Quiche

1 9” unbaked pie crust

1 cup shredded cheddar cheese

1 teaspoon minced garlic

1/2 tsp. salt

dash pepper (optional)

1 3 oz. can French fried onions

1 10 oz package frozen chopped spinach

4 eggs

1) Pierce pie crust lightly with fork and bake in 350 degree

oven for 10 minutes. Remove from oven.

2) Cook spinach according to package directions.

3) crumble onions. Mix onions, garlic,

cheese, salt, and pepper by hand in medium-sized bowl.

4) Add cooked spinach to mixture.

5) In separate bowl, beat eggs until light and lemon colored.

Add these to mixture.

6) Pour mixture into pie crust and bake in 350 degree oven for

45 minutes or until top is golden brown.

Variations:

Broccoli Quiche: Substitute 1 10 oz. box frozen chopped broccoli for spinach

Mushroom Quiche: Substitute 1 3 oz. can of drained mushrooms

for spinach (no need to heat mushrooms before adding) and 1 cup

shredded Swiss cheese for cheddar cheese.

Awesome Slow Cooker Pot Roast

INGREDIENTS:

2 (10.75 ounce) cans condensed cream

of mushroom soup

1 (1 ounce) package dry onion soup mix

1 cups beef broth

1/4 cup red wine

5 1/2 pounds pot roast

DIRECTIONS:

1. In a slow cooker, mix cream of mushroom soup,

dry onion soup mix and water. Place pot roast in slow

cooker and coat with soup mixture.

2. Cook on High setting for 3 to 4 hours, or on

Low setting for 8 to 9 hours.

You can coat roast in salt/pepper/flour and brown on all sides before cooking.

I made this for my Bunko club and everyone wants the recipe.

It really came out GREAT. Thought you might like it for when you entertain.

Mother

Pizza

Premade Crust loaded with left over:

pot roast

spinach

mushrooms

Cheese

Tomato sauce

CHICKEN WHITE CHILI SOUP

4 Chicken Breast (boiled and cut or shredded)

3 Cans White Northern Beans

3 Cans Chicken Broth

2 – 4oz Cans of Green Chili

2 Cans Diced Tomatoes

1-2 teaspoons Oregano

2 Cloves Garlic (minced)

1 Lg Onion

1-2 teaspoons Chili Powder

Salt/Pepper

1 lb Monterey Jack Cheese (cubed)

Put all of the above in Crock Pot except Chicken and Cheese.

After everything has cooked down (about 4 hrs in crock pot)

and blended put in Chicken (about 1 hour before end of cooking).

Just before serving add the cubed cheese to hot mixture.

(I added the liquid from the boiled chicken and only added

2 cans of chicken broth. I also bought 2 cans of diced tomatoes

with green chili in the can so I put in 1 can of the green chili).

It was spicy, but good. If you wanted it less spicy leave go less

on the green chili.)